Creamy Healthy Asparagus Soup with Avocado and Fennel

Creamy, Healthy Asparagus Soup with Avocado and Fennel

Creamy, Healthy Asparagus Soup with Avocado and Fennel

45 minutes

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Details
  • Servings:   4
  • Gluten-Free:   True
  • Weight Watchers:   5 Points
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Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 2 tablespoons olive oil plus more for serving
  • 1 large leek white and pale green parts finely chopped
  • 1 fennel bulb thinly sliced
  • Kosher salt
  • 4 cups Chicken Bone Broth
  • 2 pounds asparagus trimmed and cut into 1-inch pieces
  • 1 tablespoon lemon thyme leaves minced
  • 1 lemon juiced
  • 1 avocado peeled, pitted, and diced
  • Freshly ground black pepper
  • 4 tbsp Greek yogurt
Instructions

In a large saucepan over medium-low heat, warm oil.

Add leek and fennel and a large pinch of salt. Cook, stirring frequently, until fully softened but not browned, 3 to 5 minutes. Stir in bone broth and bring to a simmer.

Add asparagus and thyme. Bring to a simmer and cook for 1 minute.

Remove a few asparagus tips and use them for garnish. Continue simmering soup until asparagus is soft, 4 to 5 minutes.

Remove from heat and add lemon juice and avocado.Blend soup using an immersion blender or in batches using a blender until it's smooth. Season to taste with salt and pepper and serve.

Garnish with reserved asparagus tips, fennel fronds, olive oil and Greek yogurt, if using.

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